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Chicken Moghrabieh

Name: Chicken Moghrabieh
Prep time: 300 s
Cook time: 3300 s
Total time: 3300 s
Yield: 8
Cuisine: Arab
Ingredients: 1 large Onions finely chopped; 1 tablespoon Canola Oil; 6 cups Hot Water; 1 large Whole chicken cut into pieces; 1 piece Cinnamon stick; 2 cubes Maggi® Chicken Bouillon; 2 tablespoons Butter; 450 grams Moghrabieh; 2 cups Onions finely chopped; 1 can Chickpeas

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Moghrabieh literally means “a dish from the Maghreb”, that is the North African nations around the Mediterranean Sea. A favourite dish of this region, always prepared when family and friends come together.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Family Meals

Brunch

Lunch

Ingredients

Servings

- 8 Portions +

Onions, finely chopped

1 large Onions, finely chopped

Canola Oil

1 tablespoon Canola Oil

Hot Water

6 cups Hot Water

Whole chicken, cut into pieces

1 large Whole chicken, cut into pieces

Cinnamon stick

1 piece Cinnamon stick

Maggi® Chicken Bouillon

2 cubes Maggi® Chicken Bouillon

Butter

2 tablespoons Butter

Moghrabieh

450 grams Moghrabieh

Onions, finely chopped

2 cups Onions, finely chopped

Chickpeas

1 can Chickpeas

Chicken Moghrabieh

Nutritional Facts

39%

Daily Value

787

Kcal/serving

Nutri value

Carbohydrates	78.64 g
Energy	787.71 kcal
Fat	34.46 g
Protein	40.2 g
Fiber	9.09 g
Sodium	587.51 g
Sugar	9.08 g

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Instructions

5 Steps

55'

Total

Preparation

55'

Cooking

Waiting

Step by step

1 of 5

Step 1

In a large pot, sauté onions in canola oil until transparent. Add water, chicken, cinnamon stick, caraway seeds and 2 cubes MAGGI® Chicken Stock, bring to boil and simmer on medium heat until chicken is fully cooked.

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2 of 5

Step 2

Carefully remove chicken pieces and reserve stock and discard cinnamon stick. Place chicken pieces on a roasting tray with the skin side up, and grill in preheated oven until skin is golden and crispy.

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3 of 5

Step 3

Meanwhile, melt butter in a deep saucepan, add moghrabieh pasta and toss around until slightly golden. Pour the reserved stock 1 cup at a time over the pasta and cook over medium heat until the stock is absorbed and pasta is soft.

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4 of 5

Step 4

Stir in pickled onions and chick peas (reserving some for garnish) into the pasta and cook for an additional 3-4 mins.

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5 of 5

Step 5

Transfer pasta to a serving platter, arrange roasted chicken over and garnish top with reserved chickpeas.

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